From Paris Cafés by Sharon O'Connor
Angelina’s hot chocolate is famous for breakfast (especially with croissants), for an elegant indulgence in the afternoon, and for a romantic after dinner sweet. Named for the Ivory Coast, the African origin of it’s cacao beans, it’s deep, rich flavor comes from using top-quality chocolate. This recipe was inspired by Angelina’s extra-thick hot chocolate, a concoction so intense that a small serving is just right.
Angelina’s Famous Hot Chocolate
3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon powdered sugar
4 ounces bittersweet chocolate, grated or finely chopped
Whipped cream for serving (optional)
In a medium saucepan, combine the milk, cream, and sugar. Cook over medium heat, stirring to dissolve the sugar, until bubbles form around the edges of the pan.
2. Remove from heat. Add the chocolate, stirring until it’s melted. Serve now, or make a few hours ahead and rewarm over low heat. Serve warm in demitasse cups or other small cups. Top with a little shipped cream if you like, or serve it alongside in a separate bowl, as Angelina does, with a glass of water to cut the richness of the chocolate.
Makes 4 small servings
Using chocolate with 72 percent cacao content is best for this recipe. The drink is even better made a few hours ahead so the flavors have a chance to blend; gently rewarm just before serving.